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  1. archeryrob

    Vacmaster 350

    I got is connected with a #14 stranded wire. Crimped the heat strip end around the wire and soldered it. Drilled a hole in the brass end and ran the wire through to have strong mechanical connection and solder it. It works, will it hold up a long time. Have to wait and see for the next batch of...
  2. archeryrob

    Vacmaster 350

    Show me. https://www.vevor.com/chamber-vacuum-sealer-c_10467
  3. archeryrob

    Vacmaster 350

    I found it, the sealer tape is clipped into a clamp and just broke off. They have a spring flex on the far side. Obviously knowing expansion and contraction, so there should be a known duty cycle for it. Called Lisa at Vac Sealers Unlimited and they sell the LEM units now. She said they...
  4. archeryrob

    Vacmaster 350

    Took it apart and the sealer bar is wide open on the ohmmeter, so it's fried. Obviously this was a issue and why I stopped using food savers and spent the money on one of these. It's been cheaper burning up food savers than buying this. Took it al apart and the element is literally broken. They...
  5. archeryrob

    Vacmaster 350

    Damn thing quit on me again. Now the sealer bar quit working. Called VacMaster and they discontinued it and don't have any sealer bars left. So this must have been a problem. Gave me a part number of 876362 and google can't find any. $400 on a vac sealer and 4 years its dead. Looks like they...
  6. archeryrob

    Venison bologna fat source?

    Its the same base and even the same pork shoulder for both batches. I am just assuming it was a very wet batch and figuring the liquid gets to the NFDM and prevents it from being able to bind with the fat. Live and learn. The dogs always eat well and even better when I make mistakes...
  7. archeryrob

    Venison bologna fat source?

    Okay riddle me this. I made two batches both 50/50 deer to pork shoulder. First batch was Lebanon bologna and came out perfect. The bite with pork might be stiffer and more firm than with beef. I love it. Second batch made today was Honey BBQ snack sticks and they fatted out on me. Top got up...
  8. archeryrob

    Venison bologna questions (powdered milk and cheese)

    My wife lebabnon bologna which I am making now with pork and NFDM as a binder. Never used a binder with beef mixed in. It was sticky when mixed. Also Old Fat Guy's recipe for Mettwurst. Its pretty good as a milder bologna with more flavor than store bought. I've thought about kicking the...
  9. archeryrob

    Venison bologna fat source?

    Chopsaw, how my NFDM do you use in said batch? I can switch to pork easy enough. Cheaper than beef and have to go to the same Mennonite butcher to get pork fat as get pork butt. zwiller, I got the LEM big bite 12 with the 25# mixer. There is no PID control for the smokehouse, just a wood fire...
  10. archeryrob

    Venison bologna fat source?

    What are you all using for your fat source? I always used 73% beef and mixed 10# beef and 10# venison to get a 13% ratio and that always worked for me. With GB doubling in price in the last couple years I tried adding 20% pig fat to the last batch and had a bunch of the fat render out. It wasn't...
  11. archeryrob

    Deer Liver Recipes?

    I updated my recipe here to use ground meat so I can save the hearts for pickling. https://archeryrob.wordpress.com/2020/02/22/braunschweiger-liverwurst-for-2020/
  12. archeryrob

    Ground jerky recipe changes from sliced

    I used the backwoods original and it tasted like salt flavored, IMO. Others agreed the same also. I like this honey BBq and looking for others. I got a hot and smokey I got to refine.
  13. archeryrob

    Maple wood

    How is maple vs other woods? I like strong smoked stuff and got piles of cherry and its my favorite. Currently burning maple to heat the house and figure it would be milder. Maybe like apple for smoking white meats like pork, chicken or fish?
  14. archeryrob

    Ground venison...what to do?

    I just posted in the Jerky section as I got a bunch to use up. You can use it as a sub for beef, but cook with olive oil. Jerky and Venison bacon are good ideas. You'd have to a just the latter for 5# as I only make it as 21# with 15# of deer any more. If doing Jerky I suggest a finer grind...
  15. archeryrob

    Ground jerky recipe changes from sliced

    How much are you all changing your recipes from sliced jerky? I got a lot of ground deer to use up and got Venison bacon to make, but still full on bologna. I have a pepper recipe my wife made and I love it. Black pepper all stuck over the sliced pieces is great. When its all mixed in the meat...
  16. archeryrob

    Grain mills

    Anyone have a grain mill they recommend? My daughter started making bread and my buddy is growing rye in the food plot with my try and harvest next year and will also maybe plant white wheat. SO I am once again venturing into a place I do not know and no one around me that does either.
  17. archeryrob

    Liquidfied fat

    Okay, I just cut and packaged the logs for the freezer. Not terrible, but not great. Not very dry, but drier than I like. Crumbles some when cut and not bound like it should be. I won't give it away and it'll get used in pasta salads and broccoli salads. Now, I do not think mixing did it. I...
  18. archeryrob

    Liquidfied fat

    LEM 25# mixer on a Big bite #12
  19. archeryrob

    Liquidfied fat

    1/2 cup water and 2 cups of Kings syrup. I have never used NFDM with the beef versions before and not had a problem.
  20. archeryrob

    Liquidfied fat

    I mixed longer times with beef and never had anything like this.
Great deal on LEM Grinders!
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